Carrot Cake Overnight Oats
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 1 serving
Calories: 367kcal
- 1/3 cup rolled oats
- 1/3 cup unsweetened vanilla almond milk
- 1/4 cup fresh grated carrot
- 1 tbsp raisins or chopped dates
- 1/2 tsp chia seeds
- 1/2 tbsp pure maple syrup
- 1/4 tsp cinnamon
- Pinch of nutmeg and ginger
- 1/4 cup non-fat vanilla Greek yogurt divided (I use Stonyfield)
- 2 tbsp Jay Robb's vanilla whey protein divided
- 1 tsp chopped pecans
In a small bowl, mix yogurt and protein until smooth. Set aside.
In a bowl, combine all other ingredients except chopped pecans.
Layer oat mixture and 1/2 of yogurt mixture in a resealable container or mason jar.
Refrigerate overnight. Top with other 1/2 of yogurt mixture and chopped pecans before serving.
Calories: 367kcal | Carbohydrates: 47g | Protein: 29g | Fat: 6g | Cholesterol: 3mg | Sodium: 175mg | Fiber: 6g | Sugar: 20g